9 Delicious Ways to Enjoy Hot Cocoa
I’m not sure what it is about having a Christmas tree set up in the house that makes me crave hot chocolate non-stop, but my yearning seems to be directly connected to the tree’s extension cord. I plug in the lights and my fingers start twitching to be wrapped around a steaming cup of rich hot chocolate.
- Combine milk, sweetened condensed milk, cream, chocolate chips, vanilla extract, and salt together in a large pot over low heat; cook, stirring constantly, until chocolate is melted, 30 to 40 minutes and BOOM family favorite with the movie!
2. The Infamous 2 Ingredient Hot Cocoa
- 1cup milk— any kind you like (I usually use skim, but 2% or whole will give the hot chocolate more body; almond milk, soy milk, or non-dairy milks can be used well)
- 3 generous tablespoons semi-sweet chocolate chips— or chopped dark chocolate (I like a 65% or greater dark chocolate)
In a small saucepan, heat the milk over medium high heat until steaming and small bubbles form around the edge (do not let the milk boil!). Add the chocolate chips and let melt, stirring occasionally, then whisk until smooth.
Whisk in any desired mix-ins. Serve hot with desired toppings.
- Drink to your hearts content
3. Red Wine Hot Chocolate
- 2/3 cup semisweet chocolate chips
- 2/3 cup dry red wine (merlot, shiraz, cabernet sauvignon)
- 1/2 cup milk
- 1/2 cup half and half
- 2 tbsp. sugar (optional)
- Pinch of salt
- 1/2 tsp. vanilla extract
Orange peel, to zest (optional)Notes on wine:If you’re using a very dry wine, you’ll want to add in the sugar. It’s best to take a sip without the sugar, and then add it in if need be. For a sweeter, fruiter vibe, swap out the dry wine for a fruit wine—make sure you omit the sugar.
Combine the chocolate chips, wine, milk, half-and-half, and sugar (if using), in a small saucepan over medium-low heat. Heat, stirring constantly, until chocolate chips are melted and the mixture is hot. Remove from heat and stir in the vanilla and salt. Pour into mugs and serve.
4. Mexican Hot Chocolate
- 2 cups whole milk
- 1 tablespoon light brown sugar
- 4½ ounces bittersweet chocolate, chopped
- ½ teaspoon pure vanilla extract
- ¹⁄8 teaspoon ground cinnamon
- Small pinch of ground cayenne pepper
- Long cinnamon sticks for stirrers (optional)
- Store-bought cinnamon doughnuts
Place the milk and brown sugar in a medium saucepan and bring just to a simmer. Off the heat, whisk in the chocolate, vanilla, cinnamon, and cayenne pepper. Allow to steep for 3 minutes. Reheat the mixture over low heat until it almost comes to a simmer. Pour into mugs, add cinnamon stirrers, if using, and serve with cinnamon doughnuts for dipping.
5. Espresso Hot Cocoa
- 5 cups whole milk
- 1/2 cup espresso
- 8 ounces dark chocolate, chopped into small pieces
- 1 tablespoon sugar
- 1 tablespoon vanilla extract
Heat the milk in a medium pot over high heat until hot, but not boiling. Reduce the heat to very low and add the espresso, chocolate, sugar, and vanilla. Using a whisk, stir the mixture until the chocolate has melted. Continue to whisk the chocolate mixture until frothy every few minutes for about 8 minutes, until the chocolate has completely dissolved into the milk. Pour into mugs and serve immediately.
6. Italian Style Thick Hot Chocolate
- 5 tablespoons high quality cocoa powder
- 3 tablespoons organic sugar
- 1/2 tablespoon organic corn starch
- 1 cup cold water
- 1 teaspoon organic pure vanilla
- Combine cocoa powder, sugar and corn starch in a saucepan. Add cold water and whisk to combine all ingredients. Be sure to use cold water so you can mix the cornstarch without lumping. Cook slowly over medium heat until the cocoa thickens, then mix in the vanilla and serve immediately in small espresso cups. Top with real whipped cream if desired & enjoy!
7.Reese's Hot Cocoa-Always a crowd pleaser
- 2 cups milk, any kind I used 2%
- 6 ounces milk chocolate chips
- ¼ cup plus 2 tablespoons peanut butter divided
- Whipped cream for garnish
- 4 mini peanut butter cups for garnish
In a medium saucepan, combine the milk and chocolate chips. Warm over medium heat, stirring occasionally, until chocolate is melted and smooth. Remove mixture from heat just before it begins to boil. Stir in peanut butter. Set aside. In a small bowl, heat remaining 2 tablespoons of peanut butter in microwave for about 10-12 seconds, to create a drizzle. Set aside. Pour hot chocolate into a glass. Top with whipped cream, drizzle with warmed peanut butter, and sprinkle peanut butter cups.
8.Slow-Cooker White Chocolate Hot Cocoa
- 12 oz white vanilla baking chips
- 5 cups 2% milk
- 2 cups heavy whipping cream
- 1 teaspoon vanilla
- Coffee-flavored liqueur, if desired (1 oz per serving)
- Whipped cream and miniature marshmallows, if desired
Cover; cook on Low heat setting 2 to 2 1/2 hours, stirring every 30 minutes. Serve immediately, or decrease to Warm heat setting to keep hot until ready to serve.
Add 1 oz coffee liquor to cup before pouring hot cocoa into cup. Top each serving with whipped cream and miniature marshmallows. Turn your slow cooker to Warm once it's done cooking to keep your hot cocoa nice and hot the entire evening.
Other fun hot chocolate toppers to try are caramel, mini chocolate chips or cinnamon sugar.
- 1 cup unsweetened almond milk
- 2 tbsp heavy whipping cream
- 2 tbsp Swerve confectioners’ -style sweetener (or sweetener of choice to taste)
- 1 tbsp unsweetened cocoa powder
In a small saucepan over medium heat, combine all the ingredients. Whisk well for 2 to 3 minutes or until the desired temperature is reached.